Magazine article Sunset

All Fired Up

Magazine article Sunset

All Fired Up

Article excerpt

At Sunset, we've been geeking out over grilling for almost a century. Here are the tools we're coveting this season.

WOOD-BURNING

THE SUMMER BLOCKBUSTER

Building and adjusting the fire, searing steaks as the flames flicker beneath the grates, slow-roasting vegetables in the coals. If you're a hands-on kind of cook who loves live-fire action, the Grillworks 26 is worth the investment. Modern stainless steel meets Argentine-inspired styling, with features that include a crank for raising and lowering the cooking surface, plus V-channels for capturing the cooking juices for basting. Though Grillworks is best known in the restaurant world, the company offers backyard-size models too. Grills are made to order and take eight to 1 0 weeks. $3,975; grillworks.com.

WOOD PELLET-BURNING

THE GRILLING CONCIERGE

Instead of wringing your hands over getting the grill's temperature just right, you can grab a beer and let the Traeger Timberline 850 do the work for you. Once you set the temperature (as low as 165[degrees] or as high as 500[degrees]), the Timberline automatically feeds hardwood pellets into the burn chamber to smoke, bake, grill, or braise your food on three tiers of grates. You can also connect to the grill via an app on your phone, letting you remotely monitor time, change grill temperature, and get recipes. $1,700; traegergrills.com.

CHARCOAL

THE NEW CLASSIC

We love our kettle. But after trying Weber Summit Charcoal Grill, the company's first major upgrade to the iconic model in decades, we just may trade it in. Built like a tank, the Summit's thick walls help insulate it for consistent low-and-slow smoking (without the need for a messy water pan) or high-temp grilling, with minimal use of fuel. The snap-jet gas ignition lights the coals in a flash. 24 in.; $1,699; weber.com.

FRESH OFF THE GRILL

FIRE-ROASTED VEGETABLE SALAD

From chef Russell Moore of Oakland's Camino restaurant: Grill whole bell peppers and unpeeled onions in embers of a wood fire (or grill over a medium charcoal fire, the onions cut in half) until charred and soft, 20 to 40 minutes. Pull off skins. Oil whole tomatoes, ears of corn, and zucchini slices; grill on grate over direct medium heat, turning, until marks appear, 5 to 30 minutes. …

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